Demonstrated by Louis Tikaram on stage at Grazed and Grown by Regional Flavours, read on for the recipe for Louis’ steamed north Queensland reef fish with ginger and shallot.
Louis – This fresh and light steamed fish is awesome as part of a banquet though tasty enough for a quick light meal for one with a nice bowl of steamed rice, I love making it with coral trout though you could use snapper, barramundi or any type of white fish.
1 x 400g fillet of coral Trout
3 green onions, shredded
1 small red chilli, seeds removed and finely sliced
1 bunch coriander, leaves picked
1 tablespoon salted black beans (rinsed) 2cm knob fresh ginger, finely chopped
2 tablespoons Chinese black vinegar
2 tablespoons white rice vinegar
3 tablespoons oyster sauce
1 tablespoon white sugar
1 tablespoon fish sauce
125ml grape seed oil
Fill a Wok with 2 litres of water, fit steamer in place and cover with lid; bring water to the boil.
Once the water is boiling place the fish inside steamer; cover again with lid and cook for approximately 8 minutes, or until fish is just cooked.
Turn temperature dial to keep warm and set aside.
Place all dressing ingredients in a bowl and whisk to combine. The dressing should taste salty, sweet, with slight heat.
Place salad ingredients in a bowl and spoon over 2 tablespoons of the dressing and toss to mix well.
To serve place a piece of fish into a deep serving bowl and drizzle evenly with remaining dressing.
Garnish the top with the salad and serve with a wedge of lemon.
Serves 4 as part of a shared meal.